Bruges and The art of Chocolate

I never thought I was into chocolate.

Until my trip to Bruges, where I tasted Belgian chocolates.

It’s just that I didn’t try any proper chocolates. Don’t take me the wrong way; there are Hotel Chocolat, Lindt, etc but it’s still just not the same.

So when I came back to Bruges, I was ready to indulge and stock up on the good stuff.

Bruges is petite and beautiful with its medieval Gothic architecture and a network of narrow canals; it looks like a perfect picture. The rest is all about chocolate shops. Some sources say there are up to 90 chocolatier stores in Bruges, so plenty of choice. This charming setting makes the chocolate experience feel even more special and worth exploring.

Since it is my second visit to this gorgeous City, I decided to ask locals for recommendations.

“If you like experimenting with flavours, appreciate a work of art and are prepared to spend a bit more, you have to visit Chocolate Line”, was a common reply. That was my first stop in the City, and I was not disappointed.

The founder, Dominique Persoone, created the famous Chocolate Shooter specifically for a surprise birthday party for members of The Rolling Stones in 2007. The Rolling Stones snorted the cocoa powder mixture (flavoured with mint, ginger, or raspberry) using Persoone’s clear plastic, catapult-like device, which was inspired by his grandfather’s tobacco-snuffing tool. The brand definitely uses a “rock ‘n roll” approach to chocolate and experiments with sake, wasabi, Mexican cigar and many other flavours. Each praline is not just a burst of amazing flavours; it is, without a doubt, a piece of artwork.

After visiting several chocolatiers, I was wondering why Belgian chocolates are so different. The key is their commitment to using pure cocoa butter without vegetable fat replacements and less sugar—honest, high-quality chocolate that offers a richer, more authentic experience. These qualities make Belgian chocolates stand out and are worth seeking out.

So I am still not into chocolate, but I am definitely into Belgian chocolate.

With Love as Always,

Yana De Lilac